Asian Sweet and Sour Stir Fry Vegetables |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A Delightful meal for vegans and a must-try recipe Ingredients:
1 tablespoon canola oil |
1 garlic clove, crushed |
1 onion, sliced |
1/2 celery, chopped |
1 teaspoon ginger, minced |
200 g red cabbage, chopped |
200 g chinese cabbage, chopped |
1 carrot, peeled, cut into strips |
100 g baby corn, cut into 1/2 inch |
1 whole tomato, cut into wedges |
5 pieces green beans, cut into 1/2 inch long |
1 sweet red pepper, sliced into chunks |
1 green sweet pepper, sliced into chunks |
2 tablespoons lime juice |
3 teaspoons sugar |
2 tablespoons stir-fry sauce |
2 tablespoons soy sauce |
3 tablespoons catsup |
2 teaspoons all-purpose flour |
1 teaspoon black pepper |
200 g tofu, diced |
200 g oyster mushrooms, sliced |
Directions:
1. In a cup, combine the mixture of lime juice, sugar, oyster sauce, soy sauce, tomato ketchup, all-purpose flour and black pepper.
2. In a wok, heat oil and fry the garlic, onion and celery, then stir-fry the mushroom for 1 minute.
3. Add the baby corn, tomatoes, and carrots together with the mixture and simmer for 3 minutes.
4. Add all the remaining vegetables and simmer for 2 minutes.
5. Add the tofu and simmer for 1 minute.
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